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Categories:
vegetable oil turkey tenderloin onion mushrooms water mustard beef broth milk flour pepper egg noodles fresh parsley
Viewed: 68 - Published at: 7 years agoIngredients
- 2 teaspoons vegetable oil
- 1 (1-pound) turkey tenderloin, cut into bite-size pieces
- 1 1/4 cups thinly sliced onion
- 1 (8-ounce) package pre-sliced mushrooms
- 1/2 cup water
- 1 tablespoon Dijon mustard
- 1 (10 1/2-ounce) can beef broth
- 1/2 cup fat-free milk
- 1 tablespoon all-purpose flour
- 1/8 teaspoon pepper
- 5 cups hot cooked egg noodles (10 ounces uncooked)
- Chopped fresh parsley (optional)
Method
- Heat oil in a large nonstick skillet over medium-high heat; add turkey. Saute 6 minutes or until browned. Remove turkey from pan.
- Add onion to pan; saute 8 minutes. Add mushrooms; saute 3 minutes or until tender. Add water, mustard, and broth; stir well. Return turkey to pan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes.
- Combine milk, flour, and pepper, stirring with a whisk. Add to turkey mixture. Simmer, stirring constantly, 2 minutes or until thick. Serve turkey and gravy over noodles. Garnish with parsley, if desired.
